We Sell Restaurants

What are the hottest trends in food straight from the pages of today's hottest magazine. Food Editors and writers focused on foodies dish on the industry on this week's radio show. Has the newest health craze changed the perception of food? What cuisine is showing up on the pages and in the photos of magazines for 2015? Join the restaurant brokers as we talk food with influential food editors and writers from some of the top food magazines.

An introduction to the We Sell Restaurants franchise brand. Guest host Karen Spencer from Fransystems will turn the tables on hosts Eric and Robin as they answer questions on their emerging franchise brand. How do you become a restaurant broker? What does a day in the life of a franchisee look like? What does the success of a typical business broker compare to someone? What are the resources available for a new franchise brand?

Takeout and delivery service has become the nations most popular way to serve its hungry customers. This week we are going on the run to talk to the delivery experts about what makes this trend so popular. What is the secret on running a successful delivery service? Join the restaurant brokers we as explore Americas guilty pleasure... Takeout food

We want to go under the bun and beyond the basic burger to understand why this iconic American food just keeps on growing. Fast casual leaders, fast food giants and great chefs keep delivering more twists on this all American Classic. Join the restaurant brokers under the bun as we talk to those that can explain the public's fascination with and insatiable appetite for the burger.

We’re getting wild this week! The restaurant brokers are "hunting" chefs and experts that work with fish and wild game. We interview Sportsman Channel's Scott Leysath, host of the series "The Sporting Chef" and Hunt Fish Cook! Join us as we have three guests all working with "fresh from the field" items. Learn about this trend sweeping the nation as we say "Game On" to fresh caught and prepared cuisine.

Whether a columnist or a blogger, the written word can have a powerful impact on the restaurant business. Join us as our guests with a passion for food discuss how they influence the restaurant scene. How did they get started? How do restaurants like it when bloggers or critics comment on their food and/or compete with delicious ideas of their own? How does the restaurant industry overlap for those working in a virtual world and written world versus the real world? Where do they see the industry going and how will powerful alliances between print and restaurants or virtual and real world change the restaurant business. Tune in as the biggest names share their passion for the business with the Restaurant Brokers on the weekly radio show with an audience that includes foodies, restaurant owners and others in the industry!

What's on the menu for technology? A recent survey by the National Restaurant Association says customer use of technology is rapidly expanding. From menu placement to redeeming rewards, paying the charge with a smart phone or finding deals, technology is front and center. Are you ready for the digital age at your restaurant? Does technology help or hurt the customer experience? We're on the air with the experts. Join the restaurant brokers as we gauge the impact of high tech on this tasty business.

MasterChef: the American reality television competition has been on the air for 6 seasons. The series conducts a nationwide search for the best home cooks in America, the top home cooks will be put through their paces in a series of challenges designed to test their palates, food knowledge, passion and culinary skills. What is it really like on MasterChef? How do the contestants prepare themselves for the challenges? How was life before and after the competition? Join the restaurant brokers as a former contestant from MasterChef serves up the inside scoop.

What's the difference in a sweet restaurant concept turning out treats like Cinnamon Buns and Doughnuts? How do these concepts attract loyal customers and keep them returning for a special sweet something? How do you develop a menu, time your baking schedule and build a brand around a "treat" versus "meat". Running a restaurant concept focused on a sweet food item is the topic of this week's show. Join the restaurant brokers along with our guests as we talk Sweet Restaurant Concepts.

This week the Restaurant Brokers are talking to those who love serving and cooking up Southern Cuisine! What makes Southern cuisine a favorite far beyond the Mason-Dixon line? Is it the comfort, the flavors, the tastes? What defines Southern cuisine? Join us this week to witness the southern sizzle!